Beer classification by electronic nose

Abstract

Abstract：An electronic nose is a smart instrument that is designed to detect and discriminate among complex odors by using arrays of sensors. The arrays of sensors are treated with a variety of odor-sensitive biological or chemical materials. An electronic nose is a project that uses two researches areas which are hardware for developing sensors and software using theorem from neuron network technology. The operation begins when sensors hit the smell of beer. The result is converted from analog to digital and represented in a graph form. An artificial intelligence is a tool of a thinking system which can create knowledge as if a human does.This project concerns training and testing beer by using 10 types of beer which are Asahi, Chang, Cheer, Samiguel, Singha, Kloster, Heineken, Leo, Tiger and Tai. We separate the experiment into two parts. The first part is immediate checking, which is performed immediately after the beer can is opened. The second part is to check the beer after the can is opened for 24 hours.This project consists of two data classifications which are Rule base and Neural Network. Rule base is used to classify unknown data. Neural network is used to check types of beer. Our structure in a neural network consists of 25 input nodes, 28 hidden nodes, and 10 output nodes. The percentage of correctness is equal to 87.5%.

Low-Cost Methods to Assess Beer Quality Using Artificial Intelligence Involving Robotics, an Electronic Nose, and Machine Learning

“…These results are important since, for this specific type of application related to beer classification, data analysis is based on the signal analysis in the case of the e-nose compared to more complex implementation of computer vision algorithms in the case of RoboBEER. Furthermore, the e-nose could offer additional gas classification capabilities and identification of the specific gases that every sensor is sensitive to and aroma profiles from beers [20,27,29,31,60]. Further applications could be focused on identifying faults and proteins in beers [16] and traceability using new and emerging sensor technologies [61].…”

“…The implementation of e-noses for beer research is not new in the food science field as they have been used to assess aromas in products such as coffee acidity [22], and roasting level prediction [23], tea quality grading [24][25][26], classification of strawberry juices [24], assessment of wine smoke taint [27] and alcohol content [28], beer quality classification and aging [29][30][31], beer aroma prediction [20], meat quality and shelf life [32,33], olive oil origin and quality [33,34], milk spoilage [35], and rice infestation [36], among others. However, most of the e-noses used in those studies are expensive and need to be installed in a laboratory as they have a similar system to a gas chromatograph (GC), and/or are considered as low-cost compared to a GC, but still, cost ≥ USD 30,000 and require maintenance [37][38][39].…”

Chemical substance classification by electronic noses

“…They also can recognize immediately after beer can opened and 24 hours after beer can opened [11]. Jasus Lozano et.…”

Electronic Noses Applications in Beer Technology

“…[50], an MOX-based e-nose was also used to differentiate among beverages, including beer, and in Refs. [51,52], an MOX-based e-nose was used to classify commercial beers. Li [53] used an MS-based e-nose to discriminate among beers with different characteristics.…”